I experimented with no-churn ice cream recipes this week. As it turns out, they are pretty similar in texture to the semifreddo dessert, which is more of a frozen mousse. Regardless of the label, they are fairly easy to put together + make a great summertime snack. Below are the flavor profiles + recipes I played with. The Lavender Blueberry ice cream was inspired by Call Me Cupcake's brilliant + creative author/photographer, Linda Lomalino. Her work is such an inspiration. If you ever have the chance, I highly recommend checking out her site. I used most of Lomalino's ingredients + the same method for this recipe, I simply removed the strawberries, added lavender + vanilla bean. If you'd like to try her original Berry Cheesecake Ice Cream, click here for the recipe. The Coffee ice cream recipe was inspired by Nigella Lawson's version; however, I opted to use heavy cream (vs. double cream), and replaced the coffee liqueur with a non-alcohol alternative (see below). For Nigella's original recipe, click here. They are both delicious! And for the Vanilla Matcha ice cream, I just used a basic no-churn recipe and added matcha + vanilla. Enjoy!
Lavender + Blueberry Ice Cream
- 1 1/4 cups fresh blueberries
- 1/4 tsp lavender extract (be careful, this is strong. too much lavender can taste soapy)
- 3 egg yolks
- 7 oz sugar
- 1 vanilla bean, scraped
- 7 oz whole milk
- 1 1/4 cup heavy cream
- 4oz cream cheese
1. place berries in blender or food processor + blend until pureed.
2. in a separate bowl, combine the egg yolk + sugar, mixing well.
3. combine the milk, cream + vanilla paste in a small saucepan over medium, heating over medium until it boils. slow stir this cream mixture into the egg mixture (you don't want to scramble the eggs!).
4. place whole mixture back into saucepan, heating over medium until mixture thicken. it's ready when it can coat the back of a wooden spoon.
5. remove from heat. add the lavender, blueberry purée, and cream cheese. stir until cream cheese is melted. let the mixture cool to room temperature.
6. transfer mixture to a loaf pan. cover + freeze, stirring every 20 minutes until frozen.